Several months ago, my children broke it to me that my granddaughter was going to summer camp. I immediately became sick at my stomach. My best friend, Kathy, and I went to summer camp when we were her age. We were miserable — I can’t even tell you how miserable we were. I promised the good Lord that if I could just get home I would never send my children or grandchildren to camp if He would just get me home.

Kathy Ruth and I did what we had to do to get by. We did not like being outdoors or doing any of the activities that we were required to do. We basically stayed huddled together and cried a great deal of the time. We were scared to shower, so we just kind of stood near the water and prayed for the best. Red gel Close-Up toothpaste was the newest thing, and our mamas had gotten us that for the week, so we did brush our teeth.

We didn’t care for the food and just about starved to death. At night our bunks were across from each other, and we would hold hands until we fell asleep. Nobody has ever been as happy to see a Saturday morning roll around when our folks came to pick us up.

Well, Leila Rose is nothing like her grandmother. She loved camp and took part in every single activity that she could — rock climbing, horseback riding and archery were her favorites. They even camped out in a tent one night. She told me about all the new friends she had made and how she wanted to stay in touch with them and maybe see them again next year.

Leila Rose received several awards at the end of the camp week. Two were for archery and vaulting. The one I was most proud of was for compassion and dependability. It reads that she is considerate of others, kind and trustworthy, making her a dependable friend.

I hope you will give this week’s recipes a try. It is all about a quick and easy salsa to accompany margaritas or the beverage of your choice. Thanks for reading.

EASY CORN BEAN SALSA

2 (24-ounce) jars salsa

2 cans black beans, rinsed and drained

1 can shoepeg corn, drained

1 can Mexicorn, drained

Mix all ingredients well and refrigerate. Serve with Frito Scoops or Tostitos.

MONTEREY JACK SALSA

1 (4-ounce) can chopped chilies

1 (4-ounce) can chopped black olives

4 green olives, chopped

1 tomato, chopped

¼ pound shredded Monterey Jack cheese

½ cup Italian dressing

¼ cup chopped fresh cilantro

Mix all ingredients, and refrigerate. Serve with tortilla chips.

• Contact Lee Ann Flemming at lafkitchen@hughes.net.

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